Mmmmm, laksa. Besides chicken rice, laksa is one of my favorite Singaporean meals. Perfectly melding seafood, coconut, curry and carbs, the end result is sweet, savory, creamy and spicy. I ordered prawn laksa at a food court (not to be confused with a hawker center), where I could witness my laksa being made to order. Excuse me for a second while I wipe the drool off my keyboard.

Putting together a scrumptious bowl of laksa is a multi-step affair:
First, the chef prepares the rice noodles so they are perfectly chewy.

Mmmmm, laksa. Besides chicken rice, laksa is one of my favorite Singaporean meals. Perfectly melding seafood, coconut, curry and carbs, the end result is sweet, savory, creamy and spicy. I ordered prawn laksa at a food court (not to be confused with a hawker center), where I could witness my laksa being made to order. Excuse me for a second while I wipe the drool off my keyboard.

Putting together a scrumptious bowl of laksa is a multi-step affair:

First, the chef prepares the rice noodles so they are perfectly chewy.

Then, various “yummy things” in the form of seafood are added (in this case, cockles and calamari).

Then, this steaming hot vat housing spicy tofu comes into play. Just look at that hotness. A few pieces of tofu are added to the bowl. The tofu is saturated in the spicy broth, so this is where some of the heat in laksa comes into play.

THEN you add more heat in the form of curry soup:

Throw some chili paste, cilantro and hard boiled eggs into the mix:

Top with the prawns, and finish off with some more broth:

Voila! Laksa! Ok, so I may have burned my tongue upon first excited slurp. But yes, it was worth it. If you like curry, give laksa a try – you won’t regret it!